Jingyuan's special delicacy is sour rotten meat
Jingyuan must eat delicious foodSpeaking of Jingyuan's flavor food, it is really a large category, rich in flavor, rice, noodles, meat and vegetables, everything, with the continuous improvement of cooking technology, to integrate the elements of the times and health concepts, which makes Jingyuan's cuisine unique. This time, let's taste Jingyuan's flavor and gourmet meat.
Sour rotten meat, that is, sauerkraut fried meat, its deliciousness not only comes from the meat, but also one ingredient is sauerkraut. In the past, it was only possible to eat stir-fried meat with sauerkraut in the season, but now it is different, you can eat it if you want, and it is always available in all seasons, but the best time is winter. In Jingyuan, sour rotten meat has become a home-cooked dish on the table of ordinary people, and restaurants of all sizes are indispensable to this delicacy.
Chinese cabbage, a very common vegetable, is accepted by the people of Tiannan and Haibei, and different places have different practices. Northerners like to store it as a winter store, and pickled storage is the best choice. Jingyuan people are particular about the pickling of sauerkraut. Pick the clusters of green cabbage in the field to the house, select the sturdy and fat cabbage, remove the two layers of leaves on the surface, wash them, and then cut them into pieces and put them into the tank, add an appropriate amount of pickled salt, and put in some peppercorns, red peppers, etc., which makes Jingyuan's sauerkraut taste more colorful. The pickled sauerkraut is placed in a vat and set aside, which is the first step in a delicious sour meat.
The selection of meat is very important, to see whether it is authentic, the key is the selection of meat and the addition of soup. The selection of marinated elbows, the removal of the bones, and the "pork belly" with skin on are left and cut into finger-width slices, which is where the chef's knife skills are reflected, because the freshly cooked meat is soft and smooth, and it is very difficult to cut it well. Then prepare some green and red condiments, so that the sour and rotten meat can be full of color and flavor.
The pickled cabbage is crisp and tender, and the artichoke vermicelli, the ingredients should be prepared, stir-fry with the meat, the meat slices are stir-fried in the pot to roll out the oil, and then the sauerkraut is put into the stir-fry until wilted, and then the meat can be added to the soup, add vermicelli, condiments and other condiments. At this time, simmer for a while over low heat to get out of the pot. The sour meat produced in this way is fatty but not greasy, and the taste is sour and spicy, which is an excellent delicacy!Jingyuan sour rotten meat was originally just a home-cooked dish of Jingyuan farmers, because of its sourness, fragrant but not greasy and favored by people, therefore, there are many chefs continue to study cooking methods, from materials to cooking techniques are improving day by day, has become one of the important elements of Jingyuan food culture. The delicious sour rotten pork makes people full of praise, and this "small jasper" style home-cooked stir-fried dish has been on the elegant hall of various feasts, just like everyone's girlfriends, extremely beautiful, and loved by diners.